St John's Newsletter P1_STM75945 August 2018 Newsletter | Page 8

A RECIPE FROM THE CHEF
A U G U ST 2 0 1 8
CHEF
BURGIN’S
Apple Fritters served at 210 Cup
2 Cups All Purpose Flour 2 Tablespoons Melted Butter
1/2 Cup Sugar 1/2 Teaspoon Vanilla Extract
2 1/2 Teaspoons Baking Powder 1/2 Teaspoon Grated Lemon Rind
1 Teaspoon Salt 3 Cups Gala Apples, Cut Coarsely
3/4 Cup Milk 4 Cups Vegetable Oil, For Frying
2 Large Eggs Powdered Sugar (And Cinnamon, Optional)
For Dusting
In a large bowl mix flour, sugar, baking powder, lemon rind and salt. In a separate bowl mix
milk, eggs, butter and vanilla. Gently fold the milk mixture into the flour until just combined.
Fold in apples last. Heat oil to 350° F.
Use a small ice cream scoop to portion 3 apple fitter mixtures into the oil. Fry, turning once
until golden brown and puffy, 3 - 4 minutes.
Transfer to a rack with a slotted spoon. Let cool slightly. Dust with the powdered sugar and
cinnamon mixture and serve warm.
Enjoy!
Chef Burgin
8